Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
No Meaux Spicy Smelly Hands!
Lapeyreaux's Crawfish Hand Cleaner
The ONLY soap specifically formulated to be used after eating Crawfish!
4 oz bottle
No more spicy smelly hands after eating boiled crawfish!
Honey & oatmeal scented liquid soap with local honey added. The scent is soft, mellow, soothing with a touch of sweetness.
How many times have you been to a crawfish boil and afterwards washed your hands only to touch your eyes and felt that not-so-fun burning feeling?
Lapeyreaux’s Crawfish Hand Cleaner was formulated specifically for this reason. I was frustrated with traditional soap products which always left me with burning eyes and smelly hands. Lemons left my hands and face bleached. Thankfully, it isn't permanent.
As a Cajun, along with my military medical background, I felt I could help others avoid the same issues I endured. After testing many, many formulas, Lapeyreaux’s Crawfish Hand Cleaner was born.
Lapeyreaux's Crawfish Hand Cleaner is the ultimate solution for removing the smell of crawfish, fish, crabs, lobster, jalapenos, garlic, onions, and buffalo wings from your hands. Our all-natural liquid soap is sulfate-free, paraben-free, petroleum-free, non-GMO, gluten-free, and contains no artificial colors or palm oil. We've added local honey for a luxurious touch, and the honey and oatmeal scent is soft, mellow, and soothing. Made in the USA, this 8 oz bottle of hand cleaner is perfect for keeping in your kitchen or taking to your next crawfish boil.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.